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La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Zigeuner Schnitzel

"Vegetables are interesting but lack a sense of purpose
when unaccompanied by a good cut of meat."
~ Fran Lebowitz

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Six 3-ounce veal cutlets
2 tablespoons butter
1/4 pound smoked ham, thinly sliced
1/4 pound mushrooms, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
Pitted ripe olives
Paprika
Cayenne
Dry white wine

Season veal with salt and pepper. Melt butter in a large skillet over
medium-high heat. Add veal and sauté until browned, turning once,
about 8 to 10 minutes. Transfer the veal to a heated platter and keep
warm. Add ham, mushrooms, peppers, onion and olives to the same
skillet. Sauté over medium-high heat until tender – about 4 minutes.
Season to taste with paprika and cayenne. Blend in wine. Spoon over
veal and serve immediately. Serve with Spaetzle. Serves 4.

[In Germany, this recipe is quite often made with pork. MG]

Featured Archive Recipes:
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Jaeger Schnitzel
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Veal Scallops in Sour Cream

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